<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>14-Carat Cake</title>
      <categories>
        <cat>Cakes</cat></categories>
      <yield>24</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty>2</qty>
          <unit>cups</unit></amt>
        <item>Flour</item></ing>
      <ing>
        <amt>
          <qty>1 1/2</qty>
          <unit>teaspoons</unit></amt>
        <item>Baking soda</item></ing>
      <ing>
        <amt>
          <qty>2</qty>
          <unit>teaspoons</unit></amt>
        <item>Cinnamon</item></ing>
      <ing>
        <amt>
          <qty>1 1/2</qty>
          <unit>cups</unit></amt>
        <item>Salad oil</item></ing>
      <ing>
        <amt>
          <qty>2</qty>
          <unit>cups</unit></amt>
        <item>Carrots; finely grated</item></ing>
      <ing>
        <amt>
          <qty>1/2</qty>
          <unit>cups</unit></amt>
        <item>Nuts; chopped</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>can</unit></amt>
        <item>3 1/2 oz flaked coconut; (optional)</item></ing>
      <ing>
        <amt>
          <qty>2</qty>
          <unit>teaspoons</unit></amt>
        <item>Baking powder</item></ing>
      <ing>
        <amt>
          <qty>1 1/2</qty>
          <unit>teaspoons</unit></amt>
        <item>Salt</item></ing>
      <ing>
        <amt>
          <qty>1 1/2</qty>
          <unit>cups</unit></amt>
        <item>Sugar</item></ing>
      <ing>
        <amt>
          <qty>4</qty>
          <unit/></amt>
        <item>Eggs</item></ing>
      <ing>
        <amt>
          <qty>8 1/2</qty>
          <unit>ounces</unit></amt>
        <item>Crushed pineapple; drained</item></ing></ingredients>
    <directions>
      <step>  Combine flour, baking powder, soda, salt and cinnamon. Add sugar, salad oil
  and eggs. Mix well. Add carrots, pineapple, nuts, and coconut. Blend well.
  Pour into a 9 x 13 inch pan that has been greased and floured. Bake at 350
  degrees for 30 to 35 minutes or until done.
  
  NOTES : Keeps 2 weeks refrigerated.
  Posted to recipelu-digest by GramWag@aol.com on Feb 4, 1998
 
</step></directions></recipe></recipeml>
